I got a rejection recently on a piece I submitted to a new literary magazine. I had some expectation that it might not be what they were seeking but I submitted it anyway mostly because the non-fiction editor is Kathleen Norris. There, I said it. I submitted my essay because the editor is a writer I love a whole lot.
Now, it’s entirely possible she read the first line only or had her cleaning lady read it, I’ll allow for that. It’s really ok with me. I’ve been rejected by a LOT of people in the publishing field in the last few years. I’m a little giddy, frankly, that I got rejected by Kathleen Norris. Lord knows, I’d be a great deal giddier if she’d accepted it, nonetheless, it’s fun to have Kathleen Norris (or her assistant or her cleaning lady) send me an email.
I realize now, this being the maiden voyage of that particular literary review that I had no idea the scope of the non-fiction category. Frankly, when I read that a magazine is looking for non-fiction essay I often forget that what I write is more “personal” essay. The piece that showed up in the magazine was ASTOUNDING. You should read it, I mean…it was astounding and beautiful.
Now that’s not to say that my personal essay is not also astounding in it’s own way. The point is that I sent in jellybeans and the piece that got in was a dark chocolate torte with ganache and white chocolate piping. Really.
I like jellybeans, I’m not bashing my own work. I like chocolate tortes better and could probably write one given the time and interest and brain space. It was, however, a treat to read the one made by the hands of Olga Sedakova entitled “The Morality of Art, or the Evils of Mediocrity.” Ach du lieber…loveliness…and decidedly not jellybeans.
If you have the opportunity I’d invite you to pick up a copy of St Katherine Review. The poetry by Jennifer Aktinson and Nicholas Samaras in particular broke open the tastebuds of my soul in a way that I did not expect. It may very well be the sweetness you crave today. Check it out. I’m going to hole up and start work on a three layer, triple fudge cake with coconut cream filling…and topped with jellybeans.